Sage sausage rolls recipe

By Lucy Williams

  1. Makes 28
  2. Takes 30 minutes to make, 15 minutes to cook, plus chilling
  3. Rating

Cook a tray of these delightful sausage rolls to feed unexpected guests, or to serve as a delicious canapé with your Christmas Day fizz. Great to freeze.

tried and tested
Sage sausage rolls


  1. 500g block puff pastry
  2. Plain flour, for dusting
  3. 1 medium free-range egg, lightly beaten

For the filling

  1. 450g sausagemeat
  2. 50g fresh breadcrumbs
  3. 50ml real ale
  4. 6 fresh sage leaves, finely chopped, plus 28 small leaves for decorating
  5. Small handful fresh flatleaf parsley, leaves finely chopped
  6. 1 eating apple, cored and grated


  1. 1. In a big bowl, mix the filling ingredients with your hands. Season; chill for 30 minutes.
  2. 2. Cut the pastry in half and roll out each half on a lightly floured surface to a 42cm x 10cm rectangle. Divide the sausagemeat in half, roll each portion into a 42cm-long log and lay along the middle of each pastry strip. Brush the edges of the pastry with a little egg, then fold over to enclose the sausagemeat, and seal well. Chill for 10 minutes, then, using a sharp knife, cut each log into 14 pieces, and place on a baking tray. Brush all over with egg, and top each with a small sage leaf.
  3. 3. Open-freeze, then layer in a freezerproof container or bag. Freeze for up to 3 months.
  4. 4. Preheat the oven to 220°C/fan200°C/gas 7. Bake from frozen on a baking tray for 15 minutes until puffed, golden and cooked through. Serve warm.

Nutritional info

Per roll: 110kcals, 6.4g fat (2.8g saturated), 1.6g protein, 8.8g carbs, 0.8g sugar, 0.3g salt


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